As so often, though, I lack in the execution department. Regrets, I have none. I rarely see my family and friends in Europe so it was time well spent and totally worth the radio silence on the blogging front.
We even found time to pop across the border to France for croissants, café au lait, Gewürztraminer and tarte flambée; we stayed in a medieval wine villages that could be straight out of a fairy tale, I kid you not (look up images of Eguisheim, France) plus we visited the legendary Germania along the Rhine river. Oh how I miss Europe. Sigh.
To be fair, I think Europe and North America are equally attractive; what the US lacks in historic sites and cultural sophistication (in areas, not throughout), it makes up for in untouched, untamed and breathtakingly beautiful wilderness and, uh, space to breath because Europe is just so crowded, I felt a little claustrophobic (and I was born and raised there!).
I just so happen to be wanting what I can’t have right now: wine taverns on every street corner, historic town centers, public transport, affordable organic food, cool weather, mountain springs with crystal clear drinking water… isn’t the grass always greener on the other side of the Atlantic?!
Because the heat is killing my spirits right now, I hardly cook a nd basically stick to snack foods. While in Germany, I saw something similar to this recipe on the menu of a pretty unique cafe we visited and this is my attempt at recreating it. Since I never tasted the dish I’m improvising, I can’t tell you how it measures up but one thing I can say for sure: This Curried Feta Mango Salad will make your taste buds tingle!
And I don’t even like mangoes. I don’t hate them either but I usually don’t go out of my way to eat them suckers. However, I think they are made to be in this salad and add just the right amount of fruitiness and acidity to maintain perfect harmony. But don’t believe me. See for yourself.
- 1 tablespoon raw sunflower seeds
- ½ mango, peeled
- 4oz Feta cheese, crumbled
- 1 tablespoon finely chopped parsley
- 1-2 teaspoon olive oil
- ¼ teaspoon curry powder (or more, to taste)
- pinch of salt
- Toast sunflower seeds over low heat in a small frying pan until golden in color (watch them closely, they go from gold to burnt in seconds). Set aside to allow them to cool off.
- Finley chop mango and combine all ingredients in a medium size bowl. Taste for salt; adjust spices as needed. Serve over a green mixed salad or as spread and keep refrigerated.